Vellutata finocchi e scalogni - Fennel and Shallot Veloute'

This morning, I spotted frost covered windscreens on the cars parked in the street. Winter has arrived, at last. I am recovering from a flu and I immediately decided not to go out for my shopping. I  work from home on Mondays and today I can be creative, inventing a soup with what's left in the pantry. Not much, but enough to make a comforting velouté.

Fennels, banana shallots and potatoes, cooked for 30 minutes and blended, turned into a white soup, which made my day.


Vellutata finocchi e scalogni - Fennel and Shallot Velouté

300 g fennels, green leaves included
150 g banana shallots
150 g potatoes
1 bay leaf, torn
400 ml vegetable stock
Sea salt and Black pepper
Extra virgin oil

Serves 3 to 4
Preparation time: 10 minutes
Cooking time: 30 minutes

1. Trim, quarter and slice the fennels. Set aside the green leaves.
2. Trim, peel, quarter and slice the shallots.
3. Peel and dice the potatoes.
4. In a pan, heat 1 tablespoon of oil and sauté the vegetables, half of the fennel leaves with a pinch of salt and the bay leaf on medium heat for 2 minutes, stirring thoroughly.
5. Pour in the stock, bring to the boil and leave to a simmer for 30 minutes, covered.
6. With a hand blender, blend the soup into velouté. 
7. Adjust the seasoning and drizzle with oil. 
8. Sprinkle with the remaining fennel leaves, finely chopped, and black pepper.
9. Serve just hot.